| Level: | Intermediate |
| Total: | 43 min |
| Prep: | 20 min |
| Cook: | 23 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup hot water
- 1/4 cup pine nuts
- Handful golden raisins
- 1 cup flat-leaf parsley
- 1 tablespoon lemon zest
- 2 cloves garlic, finely chopped
- 3 slices white sandwich bread, torn
- 1/2 cup grated Parmigiano-Reggiano
- 4 pieces boneless, skinless chicken breast
- Salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 1 cup dry white wine
- 2 cups tomato sauce
- 2 tablespoons fresh tarragon, a few sprigs, leaves chopped
Instructions
- Pour very hot tap water into a small bowl. Add raisins and plump 5 minutes.
- Lightly toast nuts in a small skillet over medium low heat.
- Drain raisins and pat dry. Place raisins, nuts, parsley, lemon zest, garlic, torn bread and cheese into processor and pulse into a stuffing.
- Butterfly the chicken open by cutting into and across the breast but not all the way through. Pound out the cutlets and season the chicken with salt and pepper. Fill the breasts with stuffing, roll and secure with toothpicks.
- Heat the olive oil and butter in a large skillet over medium-high heat. Brown the brasciole all over 7 to 8 minutes, remove and set aside. Deglaze pan with wine, scraping up the drippings. Stir in tomatoes and tarragon, add chicken back, cover and simmer 15 minutes. Slice and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 732 |
| Total Fat | 32 g |
| Saturated Fat | 10 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 4 g |
| Sugar | 10 g |
| Protein | 74 g |
| Cholesterol | 226 mg |
| Sodium | 1328 mg |
Reviews
It is amazing!! I used panko bread crumbs instead of sliced bread and it came out fine. Super tasty!
I will not change anything in this recipe! The sauce is just mind-blowing and I love it! I can use it for my other pasta dishes. The chicken is just amazing! However, if you are tight on budget, the ValuePak chicken breasts may not cut in to the best of the butterfly, but a lot of toothpick can do the trick. Mine turned out well. However, it is a delicious gourmet meal that can be made at home!. Love you Rachel Ray and thanks a lot!
This was fantastic! It looks complicated but it really isnt. I used almonds instead of pine nuts and some grated manchego cheese. This gave it a nice smoky nutty taste everyone just loved! I paired it with fresh roasted esparagus and red potatos sprinkled with parmesan. Great meal and will make again for sure!!
it is delicious and jucy full of flavor. my entire family loved it
This did take more time and was a bit expensive to make if you are on a budget. It was very good and restaurant quality. The side dish of cappelini was good but way too sour lemon tasting. I will modify that next time.
I will make it again and did like it alot!
I will make it again and did like it alot!
Oh my goodness! This was so good, and the fact that it was easy makes it even better. My husband and 5 year old twins loved it — my daughter licked her plate clean!
I made this for dinner today, we finished it all, even my picky daughter finished her part!
Love this recipe & the Lemon-Pepper Capellini. The fresh tarragon makes the sauce. I won’t change a thing next time. Also, I used the leftover sauce to braise boneless pork chops the next night. A real winner, says my husband.
love you i can’t eat now i can only have see through liquid, but when i can eat again i will definately make it again. my grandparents will love it. i haven’t made it for them yet.so any way thanks a lot i was looking for a different chicken recipe!!:)
I was just thinking what to do with all the chicken breasts I have in my fridge! Yay !!!
Thanks Rachel, You’re great this one is exactly what I was needing.
Thanks Rachel, You’re great this one is exactly what I was needing.